Why it works: Clove and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Apple Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the filling
Preheat the oven to 400°F (200°C).
Roll out the puff pastry and place it around the edge of a pie dish.
Layer the quartered apples in the dish and sprinkle with half the sugar.
Finely mince a little lemon peel and spread the minced peel over the apples and sugar.
Squeeze in some lemon juice, scatter a few cloves on top, then add the remaining apples and sugar.
Add another squeeze of lemon juice.
Make the apple syrup
Boil the apple parings and cores in water with a blade of mace until flavored.
Strain the mixture.
Add a little sugar.
Boil until reduced.
Pour the reduced liquid into the pie.
Bake and finish
Cover with the pastry.
Bake.
Beat the egg yolks with cream, nutmeg, and sugar over low heat until near boiling.
Remove the pie lid.
Pour the mixture inside.
Cut the pastry into small triangles and place them on top of the pie.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Clove + nutmegtop 1% of all pairsSmell alikestrongCooked together8,686 recipes
Shared aroma: estragole (anise, licorice).
-
Mace + nutmegtop 4% of all pairsSmell alikemoderateCooked together6,557 recipes
Shared aroma: myristicin (spice, warm).
-
Lemon + nutmegtop 5% of all pairsSmell alikestrongCooked together11,318 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Apple + clovetop 6% of all pairsSmell alikemoderateCooked together2,774 recipes
Shared aroma: ethyl octanoate (fruity, wine).
-
Clove + macetop 6% of all pairsSmell alikelowCooked together8,400 recipes
Shared aroma: methyleugenol (clove, spice).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Apples
- Provide the bulk of the filling and tart, fruity flavor as they soften during baking.
- Egg yolks
- Thicken the cream custard poured into the pie, giving it a rich, set texture.
- Cream
- Adds richness and moisture to the custard, softening its texture.
- Lemon juice
- Adds acidity that brightens the sweetness of the apples and sugar.
- Sugar
- Sweetens the apples and syrup and helps draw out their juices.
- Puff pastry
- Forms the flaky crust that encloses the filling and browns in the oven.
The step that matters
Beating the egg yolks with cream over low heat. Egg yolks set when heated gently; if the mixture heats too fast or boils, the yolks scramble and the custard turns grainy instead of smooth.
Swap the apple
How well each one fits the dish's main ingredients (sugar, lemon, clove, mace, egg, cream, nutmeg):
- Orangefits better
- Vanillafits better
- Figfits better
- Applethe original
Fit is the average pairing score against sugar, lemon, clove, mace, egg, cream, nutmeg. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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